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Ingredients
- Gluten Free Pumpkin Cookies:
- Ingredients
- 2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. sea salt
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar
- 1/2 cup brown sugar or coconut palm sugar
- 1/4 cup molasses
- 1 cup pumpkin purée (canned or fresh, cooked)
- 1/4 cup applesauce (or 1 egg)
- 1 tsp. pure vanilla extract
- Glaze:
- 1 cup confectioner’s sugar
- 2 Tbs. milk or the non-dairy alternative like vanilla soy, almond, coconut or hemp milk
- 1/2 tsp. pure vanilla extract
Details
Servings 4
Preparation time 70mins
Cooking time 90mins
Adapted from gfjules.com
Preparation
Step 1
Instructions
Whisk together all the dry ingredients except the sugars in a large bowl and set aside.
Using an electric mixer, cream the sugars and butter until fluffy. Add the molasses, pumpkin, egg, and vanilla, beating until creamed. Stir in the dry ingredients until combined. Wrap tightly with plastic wrap and refrigerate until the dough is chilled.
Preheat oven to 350° F for static ovens, 325° F for convection.
Prepare a cookie sheet by covering with parchment paper. Drop the cookies by rounded tablespoons onto the parchment paper. For smoother cookies, use a cookie scoop dipped in water between making each cookie or smooth tops with a rubber spatula dipped in water. Flatten cookies slightly with the back of a spoon or spatula.
Bake for 12 minutes, or until they resist falling when lightly touched with a finger.
Set the cookies aside to cool while preparing the icing by stirring the ingredients together in a small bowl until all the lumps are incorporated and the glaze is not too watery — test with a spoon to make sure that the consistency is thin enough to drizzle but not so thin that it will just run off the cookies.
When the cookies are fully cooled, drizzle the glaze onto the tops of the cookies in a criss-cross pattern or over the entire tops with a spoon.
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